Stuffed Patty Pan Squash

• 6 whole Patty Pan Squash
• 1/2 pounds Bacon
• 1/2 whole Onion, Chopped
• 1 whole Tomato, Diced
• 1/2 pounds Sliced Mushrooms
• 1/2 cups Italian Breadcrumbs
• 1/2 cups Shredded Cheddar
• 1/2 cups Grated Parmesan Cheese
• 1/2 teaspoons Pepper
• 1/2 teaspoons Salt

1. Cut the top off of the squash and with a spoon or melon baller, remove the seeds.
2. In a skillet, brown the bacon, then set aside on paper towels to drain. Remove all but 2 teaspoons of bacon grease. Add the onion to the skillet and cook until softened. Then add mushrooms and tomato. Cook until soft.
3. In a medium bowl, combine bread crumbs, cheddar, parmesan, salt and pepper. Crumble the bacon into the mixture, then add the cooked veggies.
4. Use the mixture to stuff the cavity of each squash. Pack well. Place the squash top over the cavity. Cover lightly with aluminum foil and bake at 350 degrees for 20 to 30 minutes or until cheese is melted and squash is heated through but still firm.

bacon, onion, tomato, mushrooms, italian breadcrumbs, cheddar, parmesan cheese, pepper, salt

Taken from tastykitchen.com/recipes/sidedishes/stuffed-patty-pan-squash/ (may not work)